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- 20 jumbo pasta shells - 2 cups ricotta cheese - 2 cups fresh spinach, chopped - 1 cup shredded mozzarella cheese - 1/4 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish (optional) You can swap cheeses to change the flavor. Try goat cheese or feta for a zesty kick. For gluten-free options, use gluten-free pasta shells. They work well and taste great. If you want a dairy-free version, look for nut-based ricotta. Cashew cheese is creamy and delicious. It brings a unique taste to the dish without dairy. 1. First, preheat your oven to 375°F (190°C). This is key for cooking the shells right. 2. Next, bring a large pot of salted water to a boil. Add 20 jumbo pasta shells. Cook them for about 8 minutes, until they are al dente. Make sure to stir them often so they do not stick. After cooking, drain the shells and set them aside to cool. 3. In a large mixing bowl, combine 2 cups of ricotta cheese, 2 cups of chopped fresh spinach, and 1/2 cup of shredded mozzarella cheese. Add 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 teaspoon of dried Italian herbs, and salt and pepper to taste. Mix everything well until it's smooth and creamy. 1. Now, it’s time to stuff the shells. Gently spoon the cheese and spinach mixture into each cooked shell. Fill them well, but don’t overfill. 2. Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. This adds flavor and keeps the shells from sticking. Place the stuffed shells on top of the sauce. 3. Pour the remaining 1 cup of marinara sauce over the stuffed shells. Then, sprinkle the last of the mozzarella cheese on top. This will melt and create a cheesy crust. 4. Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. - Prep Time: 20 minutes - Cook Time: 20 minutes covered + 10 minutes uncovered - Total Time: 40 minutes - This recipe serves 4 people, making it perfect for a family dinner or small gathering. To ensure your pasta shells do not stick together, follow these steps: - Use a large pot for boiling. - Add enough salt to the water. - Stir the shells gently while they cook. - Drain and rinse them with cold water right away. For flavor, consider these add-ins: - Chopped sun-dried tomatoes for a sweet twist. - Crushed red pepper for a spicy kick. - Sautéed mushrooms for extra earthiness. Pair your stuffed shells with these ideal side dishes: - A fresh garden salad for brightness. - Garlic bread for a crunchy contrast. - Steamed broccoli for extra greens. Recommended beverages to enjoy with this meal include: - A light red wine, like Chianti. - Sparkling water with lemon for a refreshing sip. - A crisp iced tea for a non-alcoholic option. Get creative when serving stuffed shells: - Use a large platter to display them. - Layer them with sauce and cheese for height. - Place them in individual ramekins for a fun touch. For garnishing, try these ideas: - Fresh basil leaves for a pop of color. - A sprinkle of grated Parmesan for richness. - Drizzle with extra marinara sauce for flair. {{image_2}} Vegetarian options Spinach ricotta stuffed shells are naturally vegetarian. You can add more veggies, like zucchini or mushrooms, to boost flavors and nutrition. Use these options to make the dish even heartier. Low-carb alternatives If you want to cut carbs, consider using zucchini or eggplant slices instead of pasta shells. These options keep the taste while lowering carbs. You can still fill them with the same cheesy mixture. Adding herbs and spices for unique taste Experiment by adding fresh herbs like basil or parsley to the cheese mix. A pinch of red pepper flakes can give a nice kick. Try smoked paprika for a new twist. Each choice will change the flavor profile and make it more exciting. Different sauces to use with stuffed shells While marinara is classic, you can switch it up with Alfredo sauce or pesto. Each sauce brings a new set of flavors. You might even mix sauces for a unique taste that surprises your guests. Suggestions for meat additions To add protein, consider ground turkey or chicken. You can also use Italian sausage for a savory flavor. Just cook the meat first and mix it with the cheese filling for a satisfying meal. Incorporating tofu or beans for protein For a plant-based option, mash firm tofu with spices to mimic ricotta. You can also add black beans or chickpeas to the cheese mix. They provide protein and a nice texture, making the dish filling and healthy. To keep your stuffed shells fresh, place them in an airtight container. You can store them in the fridge for up to three days. Make sure the shells cool down before sealing. This helps prevent moisture build-up, which can make the shells soggy. If you want to keep them longer, freeze the shells. Wrap each shell in plastic wrap and then place them in a freezer-safe bag. You can freeze them for up to three months. This way, you can enjoy a delicious meal later. When it's time to eat, you can reheat the shells in the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes or until heated through. This method keeps the cheese nice and gooey. If you're short on time, use the microwave. Place one or two shells on a plate and cover with a damp paper towel. Heat for 1 to 2 minutes. Check to make sure they are warm all the way through. You may lose some texture, but it’s quick! Leftover stuffed shells can last about three days in the fridge. If you freeze them, they can stay good for three months. Always label your containers with the date. Be mindful of signs that the dish may have gone bad. If you see mold, off smells, or a change in texture, throw it away. It's better to be safe than sorry when it comes to food safety! How do I prevent the shells from breaking during cooking? To keep your shells intact, cook them in a large pot of salted boiling water. Stir gently as they cook. Aim for al dente, about 8 minutes. After draining, rinse them with cold water. This helps stop the cooking process and cools them down. Can I make Spinach Ricotta Stuffed Shells ahead of time? Yes, you can prepare these shells ahead. Stuff the shells and place them in a baking dish. Cover with sauce and refrigerate. You can bake them the next day. Just add a few extra minutes to the baking time. What can I replace ricotta cheese with? If you want a change, try cottage cheese or cream cheese. You can also use goat cheese for a tangy twist. Just make sure the texture is similar for best results. How do I know when the stuffed shells are fully cooked? Look for bubbly cheese on top and a golden brown color. You can also check the center with a fork. If it's hot all the way through, they are ready to eat. How many shells per serving? I suggest serving 3 to 4 stuffed shells per person. This gives a good amount without overloading the plate. Can this recipe be doubled for a crowd? Absolutely! Just double all the ingredients and use a larger baking dish. Keep an eye on the baking time. It may take a little longer to cook through. In this article, we explored making Spinach Ricotta Stuffed Shells. You learned about the key ingredients, cooking steps, and tips for success. We discussed ingredient swaps and how to store or reheat your dish. These shells are not only tasty but also adaptable for various diets. Keep these ideas in mind to enjoy your meal more. Experiment with flavors, add proteins, and find combos that excite your taste buds. Happy cooking!

Spinach Ricotta Stuffed Shells

Indulge in the deliciousness of Cheesy Spinach Ricotta Stuffed Shells that will delight your taste buds and impress your guests! This easy recipe combines creamy ricotta, fresh spinach, and gooey mozzarella stuffed into jumbo pasta shells, all smothered in marinara sauce. Perfect for a cozy dinner, these stuffed shells are sure to become a family favorite.
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Ingredients
  

20 jumbo pasta shells

2 cups ricotta cheese

2 cups fresh spinach, chopped

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried Italian herbs

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the jumbo pasta shells in a large pot of salted boiling water for about 8 minutes or until al dente. Drain and set aside.

      In a large mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian herbs, salt, and pepper. Mix until well combined.

        Gently stuff each cooked pasta shell with the cheese and spinach mixture, using a spoon.

          Spread 1 cup of marinara sauce evenly in the bottom of a baking dish. Arrange the stuffed shells on top of the sauce.

            Pour the remaining 1 cup of marinara sauce over the stuffed shells, then sprinkle the remaining mozzarella cheese on top.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

                Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

                  Carefully remove from the oven and let cool for a few minutes before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings

                      - Presentation Tips: Serve the stuffed shells on a plate garnished with fresh basil leaves for a pop of color. Drizzle a bit of extra marinara sauce around for an elegant touch. Enjoy!